Charred Salsify, Parsley Pistou, Smoked Mussels & Broccoli
Scott Anderson, Elements and Mistral in Princeton, New Jersey / April 2013
For 4 servings
- 1 tsp. olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups spinach leaves
Heat oil in sauté pan set over medium heat; add shallot and garlic; cook, stirring occasionally, until translucent; add spinach; cook, tossing occasionally, until spinach is wilted and well cooked; remove from heat; cool.
Place spinach mixture in a blender; blend until smooth; spread out puree thinly and evenly on acetate paper; place in dehydrator; dehydrate until dried.
Place in clean blender; blend to a powder; place in airtight container; reserve.
- 2 oz. black bass, skin removed
- 2 Tbsps. white wine vinegar
- black pepper, freshly ground
- 1 bunch flat-leaf parsley
- 1/4 cup pine nuts
- 4 cloves garlic
- 1/2 cup extra-virgin olive oil
Place bass and vinegar in vacuum-sealable plastic food bag; season; seal; cook sous-vide, maintaining water bath at 140°F, 12 minutes; remove bag from water bath; cool in ice water bath; reserve.
Place parsley, pine nuts, and garlic in a blender; with motor running, gradually add oil; blend until pureed; season; add fish and contents of bag; blend slowly until well combined; place in airtight container; cover; reserve in refrigerator.
- 4 stalks salsify, peeled and reserved in acidulated water
- 3 cups duck fat
- 1 cup hickory chips
- 8 bay leaves
Run serrated knife down length of salsify, letting knife take any direction (lines don’t have to be straight) to form grooves; reserve.
Heat fat until an instant-read thermometer registers 160°F; add hickory chips and bay leaves; simmer 1 hour; remove from heat; strain fat through fine chinois into clean pot; discard solids.
Set fat over low heat; add salsify to fat; cook until salsify is very tender; remove from heat; cool; cover pot; reserve in refrigerator.
- 1 head broccoli, crowns only
- extra-virgin olive oil 1 clove garlic, minced
- black pepper, freshly ground
Heat a grill to high.
Drizzle broccoli crowns with oil; sprinkle with garlic; season; grill broccoli until lightly charred but still bright green and slightly raw; remove from grill; place on platter; cool.
Cut smallest florets off broccoli with kitchen scissors (should look like green couscous); place in airtight container; cover; reserve.
- 12 mussels, debearded and patted dry
- 2 Tbsps. white wine
- cherry wood chips
- red cardinal spinach leaves (for garnishing)
- mustard frills (for garnishing)
Heat sauté pan over high heat until very hot; add mussels to pan; cook until shells are hot (about 30 seconds); add wine; cover pan; lightly shake pan; cook until mussels open; remove from heat; drain mussels, reserving liquid; carefully open mussels; place mussels on wire rack; cold smoke 25 minutes.
To serve, remove salsify from confit; lightly char salsify with kitchen torch; place small dollop of pistou at the bottom of a bowl; crisscross top with the salsify; top with charred broccoli and spinach powder; tuck smoked mussels behind the salsify; garnish with red cardinal spinach leaves and mustard frills.
What to drink: Gravner Ribolla Gialla Venezia-Giulia Anfora 2003